"Nanjing salted duck, Zhenjiang vinegar, Suzhou embroidery craftsmanship is world-famous." As one of the three treasures of Jiangsu, Nanjing salted duck is famous both at home and abroad and has a long history.

As early as the Ming and Qing Dynasties, old Nanjing had the folk song of "ancient academy, glazed pagoda, black satin, and salted duck", which shows that Nanjing's salted duck has long been famous.

Nanjing salted duck began in the Six Dynasties and was later introduced to the people.

There is another story about how the name "sandwich" came to be.

It is said that during the Northern and Southern Dynasties, Hou Jing rebelled and besieged Taicheng. The officers and soldiers of the Liang Dynasty did not have time to eat in order to defend the city.

It was early autumn, and the people in Nanjing City washed the white ducks, added salt and seasonings, cooked them, and tied dozens of ducks into a bundle. When they were delivered to the city, the ducks were dry and flat.

After unpacking and cooking, the duck smelled fragrant, and the soldiers said happily: "This pressed duck is so delicious, let's just call it salted duck." From this, "brined duck" got its name, and its cooking method has been passed down to this day.

In addition, salted duck is also known as "the flavor of the Six Dynasties" and "the best product of Baimen". In the Ming and Qing Dynasties, officials gave salted duck to each other, so it is also known as "official salted duck".

In the Qing Dynasty, the best ones from the first batch of salted ducks were selected as tributes to the palace every year. Therefore, the salted duck also has a familiar alias "tribute duck".

35composition.com Nanjing salted duck is also unique in its production technology.

The butchering technique must be extremely exquisite, the knife edge must be small, and the blood must be drained.

The processing of the hair is also very particular. The big hair is scalded first, and then the small hair is plucked out, so that the duck diners will taste fat but not greasy.

People who have tasted Nanjing salted duck say it is delicious, with fragrant skin and tender meat. I couldn’t help but pester my father to take me to try it.

Not long after we sat down, a steaming hot salted duck was served to the table. It had a plump appearance, fat body, white skin, and tender and tight meat.

As soon as I got closer and smelled it, a tantalizing fragrance came to me. I couldn't wait to take a bite. The delicious taste of the tender duck meat and crispy duck skin filled my mouth, making me intoxicated.

I ate another piece, and the salty, fresh, and fragrant flavor immediately came to my mind. The more I chewed, the more delicious it became.

After talking about it for so long, everyone must be drooling. If you haven’t tried it yet, come to Confucius Temple to try this unique dish in Jinling.